{"id":12932,"date":"2018-06-08T18:31:05","date_gmt":"2018-06-08T22:31:05","guid":{"rendered":"https:\/\/cookagoodlife.com\/?p=240"},"modified":"2023-12-03T13:46:59","modified_gmt":"2023-12-03T17:46:59","slug":"chicken-paillard-marinara","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/chicken-paillard-marinara\/","title":{"rendered":"Chicken Paillard with Mushroom Marinara Sauce"},"content":{"rendered":"

This chicken paillard dish is served with a flavorful mushroom marinara sauce — and is quick and easy to prepare at home. Get dinner on the table in 30-minutes!<\/p>\n

\"This<\/p>\n

This is a toss together recipe that I have been making for years. To be honest, I didn’t know what “paillard” was when I began experimenting.<\/p>\n

I just knew I wanted to pound the boneless chicken breast thin so it would cook quickly and evenly. It worked so well, that I ended up using variations of this recipe over and over.<\/p>\n

“Paillard” is a French cooking term for a thinly pounded piece of meat. When you pound chicken breasts into thin cutlets, the meat browns and cooks evenly. Pounding also helps tenderize the meat.<\/p>\n

How to Paillard Chicken Breasts<\/h2>\n

1. Trim your chicken breasts<\/strong>. Use a sharp knife and cut away any fat and membranes. If your chicken breasts are large, go ahead and butterfly them first<\/a> by slicing them in half part way, and flipping the top over before pounding.<\/p>\n

2. Place one chicken breast on a non-porous cutting board.<\/strong> Layer a sheet of plastic wrap over the chicken breast. I often re-use the freezer zipper bag that I store my chicken in. You can also use the plastic wrapping from the chicken package or fresh plastic wrap. You just want something to protect the breast meat from splitting.<\/p>\n

3. Pound the chicken thin.<\/strong> Starting at the thick end, pound the chicken breast with the flat side of a meat mallet or rolling pin until it is uniformly to 1\/2-inch thick. Set the flattened chicken breast in a plate and repeat with remaining breasts.<\/p>\n

Steps to Making Chicken Paillard and Mushroom Marinara Sauce<\/h2>\n

\"Steps<\/p>\n